Name: Mom'S Old Fashioned Rhubarb Cake
Yield: 4 servings
Ingredients: Batter; 2 eggs; 1 cup sour cream (fat free works well); 1 1/4 cups white sugar; 1 teaspoon baking soda; 1/4 teaspoon salt; 2 cups flour; 2 1/2 cups rhubarb (fresh or frozen); Cinnamon topping; 1 cup white sugar; 1/4 cup flour; 1/4 cup butter; 2 tablespoons cinnamon

Servings: 4 persons

Batter
2 eggs
1 cup sour cream (fat free works well)
1 1/4 cups white sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 cups flour
2 1/2 cups rhubarb (fresh or frozen)
Cinnamon topping
1 cup white sugar
1/4 cup flour
1/4 cup butter
2 tablespoons cinnamon

1
Preheat oven to 350 degrees.
2
In a large bowl, mix eggs, sour cream, sugar, baking soda and salt blending well.
3
Add in flour a little bit at a time.
4
Add in rhubarb. Blend well.
5
Place batter in a greased or parchment lined 9 x 13 cake pan or two loaf pans.
6
In a separate bowl, add crumble ingredients and blend well.
7
Drop dollops of cinnamon mixture with your fingers on the top of the batter which will spread out a bit and create crispy pockets of sweet cinnamon goodness.
8
Bake for 45 minutes in a 350 degree oven.
9
NOTES: If you are using frozen rhubarb, it will be a little more moist. This cake also freezes well. Enjoy !

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Mom'S Old Fashioned Rhubarb Cake

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